I’m cogitating on vocations this month. As such, I’m not getting that much making done except for things that are deliciously decadent and, most important, edible (sugar is a well known aid to those seeking the inner paths of enlightenment you see).
Thusly, behold the Inverted Chocolate Blueberry Loaf: a perfect balance of sweet with salt, soft caramel with bready springiness and blueberries with chocolate.
- Ingredients
- 40g butter or margarine
- 1/3 cup firmly packed brown sugar
- 2 tbsp maple syrup
- 1 1/2 cups blueberries
- 1 cup self raising flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/2 tsp salt
- 60g butter or margarine
- 3/4 cup caster sugar
- 1 egg
- 1/2 cup milk (dairy or soy)
Although the loaf has three layers it’s pretty easy to make.
Method
Firstly grease a loaf tin, then preheat the oven to 170°C.
Next, cream the first lot of butter and the brown sugar then add the maple syrup. Mix until well combined. Scrape the mixture into the loaf tin to cover the bottom 1cm or so up the sides.
Pour the blueberries in the tin in a single layer. Press gently into the butter mix.
In a separate bowl, sift together the flour, cocoa, baking powder and salt.
Back in the original bowl, cream the second lot of butter and sugar (don’t worry about the residue left from the first lot – less washing up is always good in my book). Add the egg and beat until light and soft.
Finally, stir through flour mixture and milk in alternate batches until all the ingredients are well combined. Carefully scrape mixture into the pan, taking care not to dislodge the blueberries.
Stick it in the oven for 50-60 minutes. The loaf is cooked when a skewer comes out clean. Invert the tin onto a plate as soon as it comes out of the oven and leave to sit for a few minutes before removing the pan completely. The loaf is delicious either hot or cold.
Based on a Margaret Fulton recipe for Pineapple Upside Down Cake.
